Skewer the bell pepper. Brush with little oil. Put over direct charcoal fire until nicely brown from outside. Put in a bowl. Cover for about 5minutes. Remove the outer roasted skin so that only the flesh part remains. Discard the seeds as well. Puree all the ingredients in a blender & puree.

VEGETABLE RICE

French beans 25gms

Carrots 50gms

White mushrooms 20gms

Celery 10gm

Rice 100gms

Salt to taste

Stock 175ml

Butter 20gms

PREPARATION:

Prick, wash & soak rice for 30 minutes. Discard water. Cut all vegetables in neat brunnoise. Melt butter in a rice pot. Add in rice, stir with a wooden spatula for 30seconds. Add in stock & salt. Bring to a boil. When the water level is same as of rice, add in vegetables. Cover & put in a pre-heated oven (180°). Cook for further 15minutes. Stir once more. Serve hot.